Sheet-Pan Lemon Rosemary Chicken Dinner
Note: Fresh lemon juice, zest and slices, along with fragrant rosemary and garlic, give this complete chicken dinner a deep, bright flavor that’s quick and easy to achieve. From Meredith Deeds.
• 1/4 c. olive oil
• 2 lemons (1 lemon zested and juiced, 1 lemon cut into 1/4-in. slices), divided
• 4 garlic cloves, finely minced
• 2 tbsp. finely chopped fresh rosemary
• 1 1/4 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 lb. baby Yukon Gold yellow potatoes
• 4 chicken leg quarters
• 12 oz. green beans, trimmed
Preheat oven to 450 degrees. Spray a 13- by 18-inch rimmed sheet pan with cooking spray.
In a medium bowl, combine the olive oil, lemon zest, garlic, rosemary, salt and pepper.
Pour half the olive oil mixture into another medium bowl. Add the potatoes to one of the bowls and toss to coat. Transfer the potatoes to the sheet pan. Reserve the marinade that remains in the bowl. (The green beans will be tossed in it later.)
In the other bowl, add the lemon juice and the chicken leg quarters. Toss to coat. Add to the potatoes on the sheet pan. Roast for 20 minutes.
Add the green beans to the reserved olive oil mixture left over from the potatoes. Toss to coat.
Remove the chicken and potatoes from the oven and add the green beans and lemon slices. Place back in the oven and roast for another 20 to 25 minutes, or until chicken is cooked through and vegetables are tender. Serve chicken with the roasted potatoes, green beans and lemon slices.
Nutrition information per serving:
Fat 14 g
Sodium 450 mg
Carbohydrates 15 g
Saturated fat 3 g
Total sugars 2 g
Protein 21 g
Cholesterol 95 mg
Dietary fiber 3 g
Exchanges per serving: 1 carb,
3 medium-fat protein.